Best Strawberry Shortcake Muffins Recipes

Strawberry Shortcake Crumb Muffins image

Provided by BB2011

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/2 teaspoon vanilla
1/4 cup butter, melted
1 cup strawberry, washed, dried, and quartered
3 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1 cup flour

Steps:

Preheat the oven to 425°F Grease and flour a muffin pan.
Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.
In another small bowl combine the melted butter, buttermilk, vanilla, and beaten egg. Stir into the flour mixture just until combined. It will be lumpy. Do not overmix!
Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.
To make the crumb mixture, whisk together the butter, sugars, and cinnamon until smooth in another bowl. It will look like batter until you add all the flour, so don't panic!
Stir in the flour with a whisk, then stir with a fork to create the crumbly texture. Add more flour as needed to create the correct crumb size.
Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.
Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.

Nutrition Facts : Calories 258.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 36.2, Sodium 215.1, Carbohydrate 43.4, Fiber 1.1, Sugar 18.6, Protein 4.3

Strawberry Shortcake Muffins image

Provided by Bliss

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 9

2 cups flour
2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter or 1/2 cup margarine
1 egg
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup fresh strawberries, diced and well drained
1 tablespoon granulated sugar (for sprinkling on top) (optional)

Steps:

In a medium bowl, mix flour, baking powder, and sugar. Cut in butter with a pastry blender or fork.
In a small bowl, mix egg, cream, and vanilla. Add egg mixture all at once to flour mixture and mix with spoon.
Gently fold in strawberries.
Spoon batter into greased muffin tins. Sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes.
Remove from oven and cool before removing from pan.
If muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving.
Yields: 12 to 15 muffins.

Nutrition Facts : Calories 271.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 63, Sodium 142.2, Carbohydrate 30.1, Fiber 0.8, Sugar 13.2, Protein 3.2

Strawberry Shortcake Muffins image

Provided by Jenni K

Categories Muffins

Time 40m

Number Of Ingredients 8

2 1/2 c old fashioned oats
1 c plain greek yogurt
2 eggs
3/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 c diced fresh strawberries, divided
1 tsp lemon juice

Steps:

1. **Paper cupcake liners don't work well when cooking with a base that doesn't include flour. Either use a silicone pan if you have one, or use the foil liners, removing the paper inserts.
2. Preheat oven to 400. Line 12 muffin tins with foil liners (paper inserts removed).
3. Prepare strawberries. Wash, dice, and gently pat dry.
4. Place all ingredients besides strawberries in a blender or food processor and blend until smooth.
5. Pour mixture in a medium sized bowl and fold in 1 1/2 C of strawberries.
6. Fill cupcake liners with batter. Top each one with the remaining 1/2 C of diced strawberries.
7. Bake for 20-25 minutes until a toothpick inserted comes out clean.

STRAWBERRY SHORTCAKE MUFFINS image

Categories Berry

Number Of Ingredients 9

2 1/2 cup Oats (old fashioned kind, not quick cooking)
1 cup Plain low fat greek yogurt
2 Eggs
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
Optional 1 tsp lemon juice
*Note The paper liners don't work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don't have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!

Steps:

Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). 2 Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!) 3 Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.